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投稿时间：2019-04-22
投稿时间：2019-04-22
中文摘要: 以鲜天麻、糯米为原料，采用单因素和正交试验优化天麻米酒料水比、天麻添加量、发酵时间、酵母添加量、发酵温度对感官评分及酒精度的影响。结果表明：料液比1 ∶2（g/mL）、天麻添加量10%、酵母添加量0.7%、白砂糖添加量8%、发酵温度为30 ℃、发酵时间6 d，在此条件下制得酒精度为9.5%vol 的一种新型天麻糯米发酵酒，为天麻药食两用的应用和低浓度保健酒的发展提供一定的理论依据和技术支撑。
Abstract:Fresh Gastrodia elata and glutinous rice were as raw material to optimize the effects of ratio of water，Gastrodia elata content，fermentation temperature，yeast content and fermentation time on sensory score and alcohol by single factors and orthogonal text.The results showed that the optimal conditions for Gastrodia elata rice wine was as follows：ratio of water 1 ∶2 （g/mL），Gastrodia elata content 10%，fermentation temperature 30 ℃，yeast content 0.7%fermentation time 6 d，white sugar content 8%under the conditions was characterized with a new kind of Gastrodia elata glutinous rice fermented wine 9.5 % vol of alcohol content.Development of Gastrodia elata edible and low concentration of health wine provided theoretical and technical supportion.
keywords: Gastrodia elata rice wine fermentation technology quality
文章编号：201919021 中图分类号： 文献标志码：
基金项目:贵州省普通高等学校产学研基地项目（黔教合KY 字[2015]346）；贵州省教育厅大学生创新创业训练中心项目（2016SJDCZX001）
| Author Name | Affiliation |
| LI Gang-feng，LIU Jian，YANG Juan，ZHU Miao，LI Li | College of Material and Chemical Engineering，Tongren University，Tongren 554300，Guizhou，China |
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